BHA & BHT Free Vegan Stuffed Karela
Bitter gourd has a devoted following for good reason ā when it's cooked low and slow until the skin turns deeply wrinkled and caramelized, that signature bitterness mellows into something genuinely complex and satisfying. The salting and rinsing step is the real secret here, drawing out excess moisture and taming the intensity of the gourd before it ever hits the pan. Each karela is packed with a spiced onion-tomato filling built around cumin, coriander, turmeric, and a hit of amchur that brings a bright, tangy lift to every bite. Chickpea flour gets toasted right into the filling until it smells nutty, giving the stuffing a slightly dense, cohesive texture that holds together beautifully inside the gourd. Every ingredient in this dish is whole, fresh, and straightforward ā no processed shortcuts, no preservatives, no additives you'd need to second-guess on a label. For anyone avoiding synthetic antioxidants like BHA and BHT, cooking from scratch with spices, fresh aromatics, and neutral oil is exactly the kind of approach that keeps your plate clean without sacrificing any depth of flavor. Finish with a squeeze of lemon and a handful of fresh cilantro, and this becomes the kind of vegetable dish that genuinely earns a spot at the center of the table.
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Learn more āIngredients
4 servings
For the karela
- 8 medium karela (bitter gourds), about 4ā5 inches long
- 1 Ā½ tsp salt, divided
- 3 tbsp neutral oil, divided
For the filling
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 tsp ginger, freshly grated
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- Ā½ tsp ground cumin
- Ā½ tsp turmeric
- Ā½ tsp red chili powder
- Ā½ tsp amchur (dried mango powder)
- 2 tbsp chickpea flour (besan)
- 1 tsp sugar
For serving
- 2 tbsp fresh cilantro, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Trim both ends of each karela and use a sharp knife to make a deep lengthwise slit down one side, stopping about 1/2 inch from each end ā do not cut all the way through. Use a small spoon to scrape out and discard the seeds and white pith from inside each gourd.
- 2
Rub 1 tsp of the salt all over the outside and inside of the karela. Place them in a colander set over a bowl and let them sit for 30 minutes. Rinse thoroughly under cold running water, then squeeze gently and pat dry with paper towels.
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